Gluten-free

Raspberry Peach Melba Smoothie

Photo by recipe author

This smoothie is perfect for a nutritious breakfast on the go. The additional high quality protein from the raw eggs or goat’s milk powder keeps you going strong till lunch!

Servings: 2
Preparation Time: 5 minutes

1 1/2 cups plain kefir (preferably homemade)
2-4 organic eggs OR 1-2 tablespoons goat milk protein powder
1 tablespoon raw honey
3 tablespoons melted virgin coconut oil
3/4 cup frozen raspberries
3/4 cup frozen peaches
1 teaspoon vanilla extract

Add kefir, eggs or protein powder, honey and coconut oil, blend to mix before adding frozen ingredients. Add frozen fruit and vanilla, blend until smooth. Serve immediately.

Recipe submitted by Lydia, Salem, VA

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Inside-Out Coconut Peanut Butter Cups

Photo by recipe author

Servings: 12
Preparation Time: 15 minutes

Bittersweet or semisweet chocolate, as needed
2 teaspoons honey, optional
Tropical Traditions Coconut Peanut Butter, as needed
4 teaspoons vanilla extract

Chop a wedge off of a 1 lb bar of chocolate (about a fifth?).

Place the chocolate in a double boiler to melt, stir occasionally until smooth and completely melted. Remove bowl from heat and stir in vanilla extract and honey (if needed).

If your coconut peanut butter is solid, just place the jar in a bowl filled with hot water so it will become a runny consistency. Pour coconut peanut butter into a muffin pan lined with paper cups, just enough to make a bottom layer.

Spoon the chocolate into each paper cup (it’s the middle of your inside-out ‘coconut’ peanut butter cup).

Drizzle more coconut peanut butter over the top to seal the sweet deal on your “Inside-Out Coconut Peanut Butter Cups” and pop the pan into the freezer for just a few minutes so they can harden.

Peel the paper off, admire its beauty, and enjoy!

Notes: If you want a milk chocolate taste, use a different chocolate or experiment with your filling ingredients.

You may or may not have to sweeten the chocolate depending on what type you use (example: semisweet chocolate will not have to be sweetened, and neither will bittersweet if you like a darker taste).

Recipe submitted by Michelle, Diggins, MO

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Coconut Ice

Photo by Recipe Author

Preparation time: 10 minutes plus the ice cream maker time
Servings: 2

Almond Milk:

1/2 cups raw almonds
1 1/2 cups coconut milk*

Ice:

2-3 frozen bananas
1 cup fresh pineapple, diced
1/2 cup shredded dried coconut
1/4 cup organic pure maple syrup
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Blend almonds and coconut milk in a high-speed blender until smooth.

Add other ingredients and blend until smooth. Freeze in an ice cream maker according to the manufacturer’s instructions.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Kelly, Grandview, MO

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Chocolate Balsamic Truffles

Vinegar in chocolate?? I scratched my head at the idea, but this is a fantastic combination. The unique, tart-ish flavor with the silky smooth and creamy chocolate was just meant to be. You’ll love it.

Truffles are pretty simple and easy to make. It’s all in the ingredients. Use high quality everything in this recipe as every single ingredient stands out. Use a nice tasting, high quality dark chocolate and a rich, dark, high quality balsamic vinegar especially. This is one recipe that you really don’t want to skimp on.

Another fun thing about truffles is that you can coat/dip them in so many different things! Nuts, chocolate shavings, dip in different melted chocolates, etc. Let the imagination run wild.

The next important thing is the chilling. The mixture has to be at the perfect temperature to roll into balls as well as for eating. You don’t want to eat a truffle straight out of the refrigerator when it’s all hard. Let them come to room temperature first. Then enjoy the tiny little melt-in-your-mouth candies all you like.

Enjoy!

Sarah

Chocolate Balsamic Truffles

Chocolate Balsamic Truffles

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: approx. 45 truffles
Preparation Time: 10 minutes

8 1/2 ounces dark chocolate (semisweet, bittersweet, or combination)
1/4 cup heavy cream
1 tablespoon coconut oil
2 teaspoons balsamic vinegar
cocoa powder
shredded coconut
other coatings of choice

Pour the heavy cream into a glass bowl set over a pot of simmering water. Turn heat off as soon as you place the bowl on top. Stir in the chocolate and coconut oil in with a rubber spatula.

Once the chocolate has melted, remove bowl from the pot and stir in the balsamic vinegar. Refrigerate the chocolate for 1 hour. Remove from the refrigerator and let sit at room temperature for 1-2 hours, until firm but moldable.

Place coatings of choice into shallow bowls, starting out with about 1/4 cup. Using a teaspoon scoop out measuring teaspoon sized balls of the chocolate. Use your hands to form into tiny balls. Drop the balls into the coatings of choice and roll until coated.

If the truffles are too soft after forming refrigerate for about 15 minutes, or until a littler firmer.

To store, refrigerate overnight and store at room temperature. The truffles will keep for about 1 day at room temp.

Submitted by Sarah Shilhavy

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Raw Chocolate Coconut Snowball Cookies

Photo by recipe author

Servings: 20
Preparation Time: about 15 minutes

2 cups total mixed raw almonds, walnuts, pistachios, dried cranberries, and dried cherries
1/2 cup whole dates
3 tablespoons protein powder
4 tablespoons coconut oil
1/2 teaspoon pure vanilla extract
1/4 cup raw cacao nibs
enough dried shredded coconut or flakes to cover rolled cookies

Combine all ingredients (except for the shredded coconut) in a food processor and process to make a smooth paste.

Roll paste into small balls (the size of Russian Teacakes if you are familiar with those traditional cookies). Roll cookie into dried shredded coconut flakes. Chill slightly before serving.

Recipe submitted by Julie, Colorado Springs, CO

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Making a Gluten Free Pizza Crust

Gluten Free Pizza
Crust – no toppings

Gluten Free Pizza with Gluten Free Pizza crust

Gluten Free Pizza
using the Gluten Free Crust

Prepared by Sarah
Shilhavy
Photos by Jeremiah Shilhavy

This pizza crust is really, really good. Even if you’re not gluten intolerant but love pizza, you’ll want to try it.

Just let me warn you: you can’t change any of the ingredients. That means every bit of cheese has to stay in as will the rest of the stuff. Why all the cheese? It’s the binder; the “flour” if you will. But don’t let the amount of cheese in the crust take anything away from the toppings. You’ll still need the same amount on top as you would any other pizza.

It’ll be easier if you use parchment paper in the recipe, but if you don’t have any on hand, that’s okay. Just brush or spray on a generous amount of the non-stick spray recipe I have below.

All that’s left is to watch the video below for a step by step tutorial and make this for an easy lunch or dinner today!

Have fun!

Sarah

Gluten Free Pizza Crust

Makes 2-4 servings

2 cups whole milk organic mozzarella cheese, shredded
2 large organic eggs
2 tablespoons flax meal
2 tablespoons coconut flour
1/2 teaspoon baking powder

Preparation:

Preheat oven to 350 degrees F. Cut 2 pieces of parchment paper out for baking sheet.*

Mix cheese, eggs, flax, coconut flour, and baking powder together until a sticky wet dough is formed. Spread with a spatula to 1/4 inch thickness on a baking sheet lined with one piece of parchment paper.

Bake for 30 minutes in preheated oven. Halfway through the baking process, flip crust over by sliding it off the baking sheet with the parchment paper, placing the second piece on the sheet, and turning the crust over unto the new sheet and peeling the old paper off. Return to oven until done baking.

Remove from oven, slide off of parchment paper, and flip over again for cooling. Once crust is cooled, top with sauce, pre-cooked veggies or meats, and cheese. Set crust with toppings under the broiler on high for a minute or two until cheese is melted and bubbly. Slice and serve.

Recipe submitted by Lauren, Fort Myers, FL

*If you don’t have any parchment paper on hand mix together 1 cup minus 2 tablespoons of water and add 2 tablespoons of olive oil. Pour into a spray bottle and shake vigorously. Spray or brush unto baking sheet to coat generously.

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Gluten Free Chocolate Coconut Chewies

These cookies are naturally gluten free. Think flourless chocolate cake in a meringue cookie form.

Now that I’ve gotten your attention, you’ve probably already scrolled down and taken a look at the recipe, and are perhaps surprised by the amount of sugar. But before you leave, let me assure you that that is the correct amount of sugar.

Think about it.

We’re using pure, unsweetened, cocoa in this recipe, and over half a cup at that! That’s a lot of concentrated, bitter stuff you know. The amount of powdered sugar used is just enough to make it a bittersweet type chocolate flavor, since we’re not using pre-sweetened chocolate. If we were using a block of bittersweet chocolate chances are that’ll be the only sweetener used, but we’re not using that.

Also, keep in mind that powdered sugar will about double in volume when ground into a powder. So technically, 1 cup of granulated sugar will make about 2 cups of powdered.

Make sense?

Sure it does.

So don’t try to decrease the sugar amount and expect the cookies to turn out the same. They won’t. I’ve already tried. They came out soggy and flat as a pancake. No lie. Not to mention they were bitter. One work: Yuck.

With the correct amounts of each ingredient, these cookies bake up like a meringue on the outside with a wonderfully chewy, fudgy, rich, deep chocolate inside.

Hungry yet?

Enjoy!

Sarah

Gluten Free Chocolate Coconut Chewies

Gluten Free Chocolate Coconut Chewies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

2 oz organic cocoa, about 1/2 cup plus 3 tablespoons
11 oz powdered sugar, about 2 3/4 cups
1/4 teaspoon salt
3 egg whites, at room temp
1 teaspoon vanilla extract
1/2 – 1 cup dried, unsweetened flaked coconut

Preheat oven to 350 degrees F. Grease cookie sheets with palm shortening or line with parchment paper.

Stir dry ingredients (except coconut) together in a stand mixer fitted with a whisk attachment.

On low speed and add egg whites one at a time. Add vanilla extract and turn mixer on high for about 2 minutes, until the batter has thickened.

Gently and briefly fold the coconut in. Don’t mix it in completely.

Drop batter (about the side of a rounded measuring tablespoon) onto a prepared cookie sheet. Bake for 13-15 minutes. Cookie should be puffed and cracked. You can let the cookies cool on the cookie sheet or remove them and let cool on a wire rack.

Recipe courtesy Sarah Shilhavy

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